Green Curry with Chicken

Name: Green Curry with Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp coconut oil; 3 tbsp Thai green curry paste; 2 cans coconut milk; 1 cup chicken broth; 2 tbsp fish sauce; 2 tbsp palm sugar, or brown sugar; 1 red bell pepper, sliced; 1 zucchini, sliced into half-moons; 1 cup bamboo shoots, drained; 4 Thai eggplant, quartered; 4 kaffir lime leaves, torn; 1/2 cup Thai basil leaves; 1 lime, juiced; 2 cups jasmine rice, cooked

A fragrant and spicy Thai curry featuring tender chicken, crisp vegetables, and aromatic herbs in a creamy coconut base. Perfectly balanced between heat, sweetness, and acidity.

40 minMediumServes 4480 cal/serving

ThaiLunchStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp coconut oil
3 tbsp Thai green curry paste
2 cans coconut milk
1 cup chicken broth
2 tbsp fish sauce
2 tbsp palm sugar, or brown sugar
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup bamboo shoots, drained
4 Thai eggplant, quartered
4 kaffir lime leaves, torn
1/2 cup Thai basil leaves
1 lime, juiced
2 cups jasmine rice, cooked

Instructions

1

Heat 2 tbsp coconut oil in a large pot over medium heat.
2

Add 3 tbsp Thai green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
3

Add 1 1/2 lbs cut into bite-sized pieces boneless, skinless chicken thighs and cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
4

Pour in 2 cans coconut milk and 1 cup chicken broth. Stir well to combine.
5

Add 2 tbsp fish sauce, 2 tbsp or brown sugar palm sugar, and 4 torn kaffir lime leaves. Bring to a gentle boil, then reduce heat to simmer.
6

Add 1 sliced red bell pepper, 1 sliced into half-moons zucchini, 1 cup drained bamboo shoots, and 4 quartered Thai eggplant. Simmer for 10-12 minutes until the chicken is fully cooked and vegetables are tender but still retain some texture.
7

Turn off the heat and stir in 1/2 cup Thai basil leaves leaves and 1 juiced lime juice.
8

Taste and adjust seasoning with more fish sauce, palm sugar, or lime juice if needed.
9

Serve hot over 2 cups cooked jasmine rice.

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Questions

What should Green Curry with Chicken look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the chicken is fully cooked and vegetables are tender but still retain some texture.

What can I use instead of curry paste in Green Curry with Chicken?

The entry for Green Curry with Chicken calls for 3 tbsp Thai green curry paste. In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use chicken breasts instead of chicken thighs in Green Curry with Chicken?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Green Curry with Chicken uses 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces.

Can I make Green Curry with Chicken less spicy?

Yes. The heat in Green Curry with Chicken comes from 3 tbsp Thai green curry paste. For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes.

How much protein is in Green Curry with Chicken?

One serving (the recipe makes 4) has 28 g of protein in about 480 calories, alongside 20 g carbohydrate and 18 g fat, plus 3 g fiber and 540 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How do I store and reheat Green Curry with Chicken?

Refrigerate what is left of Green Curry with Chicken within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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